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Bronchial asthma induced by hypersensitivity to legumes
J C García Ortiz1, A López-Asunsolo, P Cosmes
1Unidad de Alergia, Servicio de Análisis Clinico, Hospital Virgen del Puerto, Plasencia (Cáceres), Spain.
Allergologia Et Immunopathologia
|January 1, 1995
Summary
Asthma triggered by cooking legumes, like peas and beans, was observed in a patient with nasal polyposis. Skin tests and specific IgE confirmed legume allergy and cross-reactivity among different legumes.
Area of Science:
- Allergy and Immunology
- Respiratory Medicine
Background:
- A 54-year-old female patient presented with a history of nasal polyposis and intrinsic corticodependent bronchial asthma.
- The patient developed new-onset asthma symptoms upon exposure to cooking vapors from various legumes.
Observation:
- The patient also experienced oral allergy syndrome when consuming peanuts.
- Skin prick tests were positive for legumes but negative for common airborne allergens.
- Specific immunoglobulin E (IgE) levels were significantly elevated for legumes.
Findings:
- Cooking vapors from legumes (peas, chickpeas, beans, lentils) triggered asthma exacerbations.
- Skin tests and specific IgE assays confirmed a strong allergic reaction to legumes.
- Complementary assays demonstrated cross-reactivity among different types of legumes.
Implications:
- This case highlights a potential occupational or environmental trigger for asthma in sensitized individuals.
- It underscores the importance of considering food-derived allergens, even through inhalation, in patients with respiratory conditions.
- Further research into legume-specific IgE and cross-reactivity patterns may inform diagnostic and management strategies for allergic asthma.
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